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spicy balti potatoes

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Looking for a side dish that brings big flavour to humble new potatoes? Well, look no further... Spicy Balti Potatoes!

I chose sliced salad potatoes for this dish because they hold their shape beautifully. First thing in the morning, I popped them into an electric steamer for 25 minutes, then left them to cool and dry out completely.

In my usual Nutty way, I prep'ed all my spices — measuring them out, arranging them on a plate — then toodled off to the shops. (Priorities, right? 😆)

When it was time to bring it all together, the hard work was already done. I simply sliced the onions & the garlic, chopped the chillies… and boom! Dinner was on the table in just 10 minutes.

Flavour-packed, effortless, and absolutely delicious.

Click the Method tab below to see a step-by-step guide on how to make Spicy Balti Potatoes along with some pictures as a guide.

spicy balti potatoes

ingredients

Here's what you need :¬)

serves 4

  • 10 new potatoes sliced into 1/2 cm discs
  • 3 Tbls vegetable oil
  • 1/2 tsp cumin seeds
  • 10 frozen curry leaves*
  • 1 tsp crushed dried red chilli's
  • 1 tsp salt
  • 1/2 tsp nigella seeds (onion)
  • 1/2 tsp brown mustard seeds
  • 1/2 tsp fenegreek seeds
  • 1/2 tsp fennel seeds
  • 5 cloves garlic
  • 2 white onions sliced
  • 2 red onions sliced
  • 1 Tbls fresh or frozen coriander chopped
  • 1 fresh red chilli chopped into disc's
  • 1 green chilli chopped into disc's

*I keep my fresh curry leaves in the freezer. I do not use dried as they are unpleasent in texture and deliver very little flavour! But if that is what you have add them with the initial spices

method

First, slice the potatoes into even sized discs. Take your time—if they’re uneven, they won’t cook evenly! Next, cook or steam them for 25 minutes. Meanwhile, I set out my spices, and we’ll be ready to cook later. Once the potatoes have dried completely

In my usual way, I get everything ready and prepared:

slice the onions & steam the potaotes
sliced onions and potatoes
prepare the spices
prepared spices
  1. Heat a heavy based pan add oil. Once shimmering hot add your prepared spices 1/2 tsp cumin seeds, 10 frozen curry leaves, 1 tsp crushed dried red chilli's, 1 tsp salt, 1/2 tsp nigella seeds (onion), 1/2 tsp brown mustard seeds, 1/2 tsp fenegreek seeds & 1/2 tsp fennel seeds, stir to combine
fry the spices & curry leaves
seeds and leaves frying
  1. as soon as they sizzle add your garlic cloves & brown slightly stir to combine
brown the garlic slightly
garlic added to frying seeds
  1. add all your onions & again allow them to brown slightly stir occassionally
add onions
sliced onions in a wok
stir occasionally
onions frying in a wok
  1. add sliced red & green chillies
add chillies
onion chillies seeds frying
  1. add coriander and stir to combine
add coriander & stir
onion chillies seeds frying
  1. once browned add your 10 sliced dry cooked potatoes
add potatoes
sliced potatoes added to wok
  1. soon as it is hot it's ready to serve
fry until hot
spicy balti potatoes frying
transfer to a serving dish
spicy balti potatoes

Serving suggestion for:

Spicy Balti Potatoes served alongside chicken tandoori grill and masala vegetables with fresh fenugreek.

tandoori grilled chicken
indian dinner on a plate
with spicy balti potatoes & masala veg

Spicy Balti Potatoes for any night of the week, on it's own or paired with perfect partners. This is a Nutty's style mid-week dinner ;-)